My cast iron skillet is one of my most used kitchen tools. Eric’s mom gave it to me a couple years ago, and I imagine I’ll be giving it to my son or daughter some day. They last forever, and no kitchen is complete without one. This one has served me well in the time I’ve had it, and some of my favorite recipes have been made in it. This one, which Eric and I have made several times now, can certainly be added to that list of favorites. The marinade only requires one ingredient, and chances are we have everything we need to make this at any given time.
These tacos are so simple to make that we spend more time making the homemade chips and salsa than we do cooking this meal. The tacos are smoky and spicy, but the goat cheese helps to tone down the heat just a bit. And while caramelized onions aren’t something I think of as typically going with tacos, they are the perfect accompaniment to these. My only minor complaint with this recipe is that my eyes water like crazy when we’re cooking the steak. A steak covered in chipotles and then placed in a hot skillet is certain to smoke, so just be aware of that and open the windows before you start cooking. This steak is incredibly flavorful on its own, but Eric and I still like to add some chipotle and tomatillo salsa just to up the flavor (and heat).
- YIELD: 4 servings
4-5 chipotles in adobo
1 pound skirt or flank steak
3 tablespoons canola, divided
2 medium onions, sliced 1/4-inch thick
12 warm corn tortillas
Salsa for serving, optional
Puree the chipotles in a small food processor until smooth. Rub each side of the steak with the chipotles and marinate in the refrigerator for 1-2 hours or on the counter for 30 minutes.
Heat oven to the lowest setting (or a warm setting, if you have one). In a large skillet, preferably cast iron, heat two tablespoons of the oil over medium-high heat. Add the onions and cook until golden but not completely caramelized, about 8 minutes. Transfer to a heat proof bowl and keep in the oven until ready to serve.
Add the remaining tablespoon of oil to the skillet and return to medium-high heat. When the oil is hot, place the steak in the skillet and cook to your desired doneness, about 3 minutes per side for medium-rare skirt steak and 5 minutes per side for medium-rare flank steak. Remove from skillet and allow the meat to rest for at least 5 minutes. Slice against the grain and toss with the onions. Taste for seasoning and add salt if needed. Serve with the warmed tortillas, goat cheese and salsa.